One of the ways that I know that my husband truly loves a dish I've made is if he takes a few bites and announces:
This could be a Sunday dinner.
Because only a select few meals that I make have that special something we require in order for them to bear the title, "Sunday dinner".
Sunday dinners are sacred. Sunday dinners are our favorites. Sunday dinners are the ones we splurge on even if if money is tight that week.
Sunday dinners tell of comfort and home and love and family.
Upon making and serving this dish last week, my husband immediately declared this Roasted Rosemary Pork Loin with Rosemary Orzo a Sunday dinner. And, I agree. It's just really, really good.
My husband didn't grow up eating pork. So, I'd never made a pork roast in the eight years we've been married. But, feeling adventurous and wanting to *finally* see if we'd like it, I bought one last week.
In deciding how I might prepare it, I figured that I couldn't possibly fail at making my first pork roast if I lathered it in butter.
Butter just has that affect on things. Butter holds the answer to world peace. I'm certain of it.
So, I made an herb butter, with two of my favorite herbs - rosemary and sage, and lathered it on the roast.
Then, I sprinkled the top with more dried rosemary, and seared it for 15 minutes, reduced the heat, and baked it until it was done. Have mercy.
And, my oh my, it was delicious. Moist, tender, full of flavor, and buttery.
I made a simple Rosemary Orzo to serve with it. And, it was the perfect complement to the pork.
This meal was incredibly easy to prepare.
Easy cooking method.
Full of flavor.
I love these kinds of meals. Comforting, lovely, delicious.
Roasted Rosemary Pork Loin with Rosemary Orzo
3-4 pound Pork loin roast
4 tablespoons butter, softened
4 tablespoons dried rosemary, separated
1 teaspoon dried sage
Preheat oven to 425 degrees.
In a small bowl, combine butter, 2 tablespoons rosemary, and sage.
Place pork roast onto a rack in a roasting pan, fat side down. Sprinkle liberally with salt and pepper. Rub butter/herb mixture all over top of roast. Sprinkle remaining 2 tablespoons of rosemary on top of roast.
Bake at 425 degrees for 15 minutes to sear top. Reduce heat to 250 degrees and bake, uncovered, until internal temperature reaches 160 degrees, about 75 minutes. Remove from oven and allow roast to rest on a cutting board for 10 minutes before slicing. Serve warm or cold.
3 cups chicken stock
3/4 cup orzo
1 onion, chopped
1 tablespoon dried rosemary
Heat chicken stock in medium saucepan until boiling. Add orzo, onion, and rosemary to pot and bring to a full boil. Reduce heat and simmer for 8 minutes, or until orzo is soft. Drain. Serve hot or cold.